DESSERTS WITH RUM RECIPES

Steps:

• Melt the chocolate in a double boiler over gently boiling water.
• Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
• Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
• Remove from heat and add the rum, almond extract and nutmeg.
• Beat the egg white until stiff peaks form.
• Gently fold into the chocolate mixture.
• Spoon into stemmed glasses or demitasse cups and chill.
• When ready to serve, top with whipped cream and garnish with chocolate curls.

Steps:

• Open 3 eggs in a bowl and 3 in another (1).
• Beat them in order to obtain a homogeneous and rather uniform mixture (2).
• Mix the dry yeast with the Manitoba flour and collect them in the stand mixer bowl. Then add the sugar (3).
• Operate the stand mixer with the leaf and pour in the first dose of eggs (4).
• Continue to work and gradually incorporate the second dose in 2 or more stages (5), as the dough absorbs it. Then add the flaked butter and finish with the salt.
• Grease a 20 cm diameter mold, taking care to grease the grooves well (6).
• Pour the dough when it appears shiny and elastic (7).
• Cover with cling film and place in a sheltered place to rise for about 90 minutes (8).
• When the mixture has almost reached the edge of the mold, remove the film (9) and bake in a preheated static oven at 190° C (374°  F) for about 25 minutes.
• In the meantime, prepare the syrup; collect the water and sugar in a saucepan, add a little lemon peel (10) and put on the heat until completely dissolved.
• Then remove from the heat and add the rum (11). Let it cool completely.
• Remove the baba from the oven and let it cool (12).
• Turn it out by brushing the edges with a thin-bladed knife and then turn it over (13).
• Place it in a large bowl and sprinkle it with the syrup on each side (14). Then press it lightly like a sponge, turn it over on the driest points and wait for it to completely absorb the rum syrup.
• Taking care not to break it, transfer the baba to a serving dish and decorate it with wisps of whipped cream (15).
• Store it in the refrigerator until ready to serve (16).